The flour for cakes is obtained from wheat and is finely ground; it has a high starch content which makes it ideal for the preparation of sweets and baked goods. Just as the name suggests, it is the best flour for these types of foods; muffins prepared with 0 flour are dry and hard, but thanks to the specific one for sweets they take on a soft and light consistency. You can also use this ingredient to make cookies tastier.
Steps
Method 1 of 3: Prepare the Cakes
Step 1. Make a southern caramel cake
It is a layered cake, typical of American cuisine, filled with sweet and thick caramel; serve it with a good tea and enjoy it with the whole family or friends.
- Preheat the oven to 350 degrees Fahrenheit. Use an electric beater to mix 200g of butter with 80ml of seed oil and 500g of granulated sugar in a large bowl; this takes about five minutes.
- Add six eggs and two egg yolks while continuing to beat the mixture on medium speed for about two minutes.
- Incorporate 30g of vanillin without stopping mixing.
- Slowly add 400 g of flour by sifting it. Alternate the flour with spoonfuls of sour cream (250 ml in all) combining them with the other ingredients; for example, sift a few tablespoons of flour into the bowl, work it for a few moments at low speed, and then add a tablespoon of sour cream while continuing to mix. Repeat the sequence until both ingredients are well incorporated.
- Grease three round cake pans with a diameter of 22 cm and divide the batter into them. Bake and bake the cakes for about 25 minutes; after this time, remove them from the appliance and wait for them to cool.
- Next, make the caramel glaze. Combine 170 g of butter, two 360 ml cans of condensed milk, 400 g of granulated sugar in a saucepan and bring everything to the stove over medium heat; cook the mixture, stirring occasionally. To test the caramel, dip a spoon: if the mixture adheres, it means that it is ready.
- Add 10 g of vanillin and mix the caramel with a large spoon.
- Finally assemble the cake. Place the first layer on a large plate covering it evenly with caramel; repeat the procedure with the other two layers and use a spatula to glaze the sides of the cake as well.
Step 2. Bake an apple pie
This recipe allows you to make a perfect dessert, halfway between the common pie and the spiced apple tart. On cold winter days, a slice of warm cake with a spoonful of vanilla ice cream is really comforting.
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and dice 1.8 kg of apples, transfer them to a large bowl with 120 g of butter, 5 g of cinnamon, 300 ml of water and 60 g of sugar. Once you have mixed all the ingredients evenly and have covered the fruit with a layer of cinnamon, pour everything into a rectangular glass dish measuring 32x22 cm.
- Mix 100g of sugar with 5g of salt, 240g of butter, 160ml of milk and 10g of yeast in a second bowl; work the ingredients for two minutes using an electric mixer set at medium speed.
- Add 10 g of vanillin, two eggs and continue mixing for another two minutes.
- Pour the batter over the apple and cinnamon mixture, bake and bake for 35 minutes or until the cake is golden brown.
Step 3. Make a white cake
This cake is literally a "slice of heaven on earth" and is perfect for weddings, anniversaries and baby showers. To start, preheat the oven to 350 degrees Fahrenheit.
- Sift 3 g of salt with 10 g of baking powder and 360 g of cake flour.
- Beat 4 egg whites in a large bowl until frothy and gradually add 100g of sugar. Continue to work the mixture until it is perfectly whipped; this way you get a meringue, set it aside for later use.
- Work 170 g of butter until it becomes soft and smooth; it may need to be heated for a few seconds in the microwave. Gradually add 200 g of sugar while continuing to stir until the mixture becomes frothy.
- Slowly add the sifted flour mixture to the meringue alternating it with small spoonfuls of milk (250 ml in total). For example, add some dry ingredients, mix the mixture and then pour a few tablespoons of milk without stopping working the mixture to mix everything.
- Mix 5 ml of almond extract and 5 g of vanillin; finally, add the meringue to the batter while continuing to mix.
- Transfer the mixture to a pan (37x25x2, 5 cm) lined with parchment paper and cook for 30-35 minutes; when finished, take the cake out of the oven and let it cool on a rack.
Method 2 of 3: Prepare the muffins
Step 1. Cook the blueberry muffins
This is the best variant of this baked product which, thanks to the flour for cakes, rises a little more and has a more delicate flavor. The recipe described below allows you to obtain 12 muffins.
- Preheat the oven to 190 ° C and sift 5 g of yeast with a pinch of salt and 380 g of flour.
- Mix 200g of sugar with 120ml of seed oil, one egg and 250ml of yogurt in a second bowl.
- Transfer a tablespoon of the dry mixture to a glass and add the rest to the wet ingredients, stirring vigorously for about 10 seconds.
- Combine 150 g of blueberries to the tablespoon of dry mixture you took earlier; mix about 2/3 of the berries into the batter, working the mixture for three seconds.
- Use an ice cream scoop and transfer the dough to the greasy compartments of a muffin pan; add the remaining blueberries to the surface of each treat - three fruits should be enough for each.
- Place the pan in the oven and raise the temperature to 200 ° C by baking the cakes for 20-25 minutes.
- Remove them from the appliance and wait for them to cool before enjoying them with friends.
- Muffins can be stored for 2-3 days in an airtight container.
Step 2. Prepare the crumbled muffins
It is a perfect dessert to combine with a cup of good coffee and to share with friends; when cooked with the right flour, it tastes even better.
- Preheat the oven to 160 ° C and place the paper cups in the compartments of a muffin pan.
- Using a whisk, work a pinch of salt with 70g of brown sugar, 70g of granulated sugar and 2g of cinnamon.
- Pour 120 g of melted butter over the cinnamon mixture while mixing the ingredients, incorporate 230 g of cake flour and combine everything to form a thick dough, which you leave aside for the moment.
- Prepare the planetary mixer by attaching the paddle accessory. Add 160 g of flour, 100 g of granulated sugar, 2 g of baking soda and a pinch of salt; mix the ingredients on low speed.
- Gradually add 90g of butter, one spoonful at a time.
- Continue to work the ingredients for 1-2 minutes or until the mixture becomes moist and compact.
- Pour 80 ml of buttermilk or yogurt, 5 g of vanillin, one whole egg and one yolk; mix everything until you get a light and fluffy batter.
- Remove the bowl from the mixer and use a 60ml cup to transfer the dough to the muffin pan; sprinkle each candy with the dry cinnamon mixture you made earlier.
- Bake in the oven for 20 minutes or until the "crumbled" turns golden; take out and let the muffins cool for 5 minutes before serving.
Step 3. Try carrot muffins
If you love carrot cake, you can only appreciate this variant; to start, preheat the oven to 190 ° C and grease a muffin pan. The recipe described below allows you to make 12 sweets.
- Put 90 g of raisins to soak in 30 ml of rum; alternatively, you can use water but the muffins will be less flavorful. Mix the two ingredients to completely wet all the raisins and heat them in the microwave for 30 seconds.
- Wait about half an hour for the raisins to rehydrate and then sprinkle it with sugar (preferably icing).
- Combine 60ml of seed oil, two large eggs, 250ml of apple puree and 200g of brown sugar in a large bowl.
- Incorporate 3g of vanillin, a 250g can of mashed pineapple and 230g of grated carrots.
- Take a second bowl and sift into it 4 g of salt, 2 g of baking soda, 7 g of baking powder, 40 g of oat bran, 60 g of buttermilk powder and 250 g of cake flour.
- Mix the dry ingredients into the wet ones, add the raisins and 80 g of walnuts or pecans.
- Transfer the dough to the compartments of the muffin pan by filling them to below the edge.
- Bake for 23 minutes or until, skewered with a toothpick, they come out clean.
- If you wish, you can sprinkle them with some icing and dried fruit; serve them with whipped cream cheese.
Method 3 of 3: Cooking Cookies
Step 1. Make the chocolate chip cookies
It is a classic preparation; these rich and sweet biscuits go perfectly with a glass of cold milk. You can use different types of chocolate to vary the flavor a bit; for example, the dark one releases a light bitter note.
- Sift 7 g of baking soda with 7 g of salt, as much yeast and 230 g of cake flour; add 210 g of strength flour to the same bowl.
- Cream 250 g of brown sugar with 250 g of butter and 170 g of granulated sugar using the planetary mixer with the paddle attachment. Incorporate a large egg and wait until it is well absorbed before adding a second; then pour 10 g of vanillin while continuing to mix the mixture.
- Reduce the speed of the appliance and add the dry ingredients you sifted earlier, working the batter for about 5-10 seconds.
- Remove the bowl from the mixer and slowly add 560 g of dark chocolate chips with an average percentage of cocoa; proceed with caution, to avoid breaking them.
- Transfer the dough to a sheet of cling film, wrap it completely and place it in the refrigerator for one or two days; you can use the mixture within 72 hours.
- When you're ready, heat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and place small spoonfuls of batter on the surface; each serving should weigh approximately 90g.
- If you notice bits of chocolate sticking out of the batter, push them into the cookie or try to arrange them horizontally.
- Bake the pan for about 20 minutes; when finished, remove the cookies and let them cool for 10 minutes before enjoying them with friends.
Step 2. Make some sugar cookies
Just as the name implies, it is a very sweet delight; you can use cake flour to cook a lot of them. Once they're ready, you can also coat them with icing if you like.
- Mix 400 g of flour for cakes with 15 g of yeast and 2 g of salt; leave it all aside for the moment. Store the bowl in a safe place to prevent it from tipping over.
- Put 200 g of sugar and 230 g of butter at room temperature in the bowl of the mixer; whip the ingredients until the mixture is light and fluffy.
- Remove the bowl from the appliance; add one egg to the mixture and incorporate it completely before pouring the second. You can use a whisk or a wooden spoon for this.
- Finally, mix 5 g of vanillin and 30 ml of sour cream.
- Gradually add the dry ingredients to the wet ones, mixing with a whisk or similar tool.
- Place the batter in the refrigerator for about an hour.
- Preheat the oven to 180 ° C and line a baking sheet with parchment paper.
- Model approximately 90 g of dough to form a ball and flatten it so that it is 1-2 cm thick; place the disc on the parchment paper.
- Repeat the operation with the rest of the mixture, spacing the biscuits about 5 cm from each other.
- Bake the sweets for 10-12 minutes; once out of the oven, let them cool for 10 minutes.
- If you want to glaze them, you can whip a simple glaze with 110 g of butter and 340 g of powdered sugar using an electric beater. Slowly incorporate the sugar; once you have added the entire dose, pour in 5 g of vanillin and 45 ml of milk. If you want colored glaze, mix in a few drops of your favorite food coloring during preparation.
Step 3. Try the lemon and blueberry cookies
This preparation makes the most of the characteristics of the flour for cakes. You will love the light and fluffy texture of these citrus-scented sweet biscuits; prepare enough for your friends to taste them too!
- Put 110 g of butter and 200 g of granulated sugar in the bowl of the planetary mixer; use the whisk attachment to whip the ingredients and obtain a frothy mixture.
- Add an egg; when it is completely incorporated, pour another and mix the mixture thoroughly. Combine 10 g of vanillin, zest and juice of one lemon.
- Take another bowl and mix 2 g of salt with the same amount of yeast, 2 g of baking soda and 420 g of cake flour. Slowly pour these ingredients into the frothy mixture, continuing to work it with the planetary mixer at low speed.
- Remove the bowl from the appliance and stir in 150g of blueberries while mixing the batter from bottom to top.
- Wait for the mixture to cool in the refrigerator for 1 to 12 hours.
- When you are ready to bake the biscuits, heat the oven to 180 ° C, cover a baking tray with parchment paper and spread some spoonfuls of batter over it; continue like this until you have filled the entire surface.
- Arrange the biscuits well spaced from each other, otherwise they will melt together during cooking.
- Bake for 11-14 minutes; the biscuits are ready when they are lightly browned on the bottom.
